A gorgeous light salad with amazing flavours. Source: Davina’s 5 weeks to Sugar Free
Serves 4
75g Quinoa
200g Edamame beans (fresh or frozen)
Salad leaves
1 Avocado peeled, stoned and cut into chunks
4 spring onions thinly sliced into rounds
a few cherry tomatoes halved
Handful of fresh mint and corriander leaves
salt
Dressing
1 tbsp rice wine vinegar
1 tbsp soy sauce or tamari
1/2 tsp grated ginger
pinch of ground cumin (optional)
1/2 tsp honey
1/2 tsp seasame oil
1. First cook the quinoa (folowing the instructions on the packet). I used stock for extra flavour. Once cooked set aside and cover with a lid to keep it warm.
2. Cook the edemane beans for 2 to 3 minutes (you could also use broad beans).
3. Mix all of the salad dressing ingredients together.
4. Arrange the salad leaves in a serving bowl. Mix the quinoa with two thirds of the beans, avocado, spring onions and tomatoes and spoon it over the salad leaves. Add the remaining ingredients on top and por over the dressing. Finish with some fresh herbs.
I just bought Davina’s 5 week’s to Sugar Free cook book so i thought that I would try a few of the recipes. This salad is very tasty and will definitely be a regular addition to my meal plans. I love the flavour combinations of the dressing. The recipe used broad beans but i didn’t have any so I substituted edamame beans (which I love!). I served the salad along side grilled meats and it was every popular. A big hit!